Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Friday, April 23, 2010

Slow cooker pork, cooked until tender and dressed Carolina style with a basic vinegar and mustard based sauce.

Crockpot Carolina Style Barbecue Pork

This Carolina Style Barbecue Cheater Pulled Pork recipe came about when recently, I posted over on Facebook a slow, stovetop simmered, cheater pulled pork I learned last summer. It is done on the top of the stove, and produces an incredibly flavored pork The Cajun and I instantly fell in love with. Several Deep South Dish Facebook family members reported they did a similar pork using their crockpots. Well, y'all talked me into investing in a new slow cooker {since the one I owned is at least... ahem... 33 years old} and the first thing I set my mind to doing was some kind of pork barbecue.

I pulled out one of my old slow cooker cookbooks and started off with the intention of doing a plain pulled pork, and then remembered a couple others on Facebook had mentioned Carolina barbecue pork, so I switched gears mid-stream. I found a basic recipe on the Crockpot brand website, then did a bit of research and ended up with this recipe. I'm thinking that the seasoning that I put together would probably have made a great rub to marinade the pork with the night before, so I may try that next time, but I have to say, I loved the flavor when adding it after shredding the pork too.

Now, first off before any Carolina folks get on me... I am a Mississippian and mostly we like a sweet and spicy, and wet, tomato based barbecue pork down here, so just like every other region of this country, our barbecue varies from other regions of the U.S. Heck I even see that depending on where you live in the Carolinas barbecue pork is different! So, in other words, just as I'd never claim authenticity on my Italian Beef for Sandwiches, I'd also never be so bold as to say that this recipe is genuine, authentic, Carolina barbecue pork - only that it is Carolina style or inspired, since it is a basic vinegar and mustard based sauce. Besides, from what I understand, y'all do it different even among yourselves depending on what part of the Carolinas you're from anyway!

I can tell y'all one thing. This recipe may be different from what we do here in Mississippi, but it sure has just the right kind of tang for me for a change of pace. It is just downright delicious! Here's how to make it.

Slice one onion and place into the bottom of the crockpot. Add water and cloves. Add pork and top with remaining onion slices. Cook overnight, or for 8 to 12 hours, on low.

Carefully remove pork from crockpot and set aside to cool just enough to handle. Drain off liquid from crockpot, except strain and reserve 2 cups. Cut up the meat from the pork and return to the crockpot. Add the chopped onion and sprinkle with the brown sugar, paprika, salt and pepper and stir well. Combine the liquid smoke with the reserved broth, and add to the meat.

Combine ingredients for vinegar mixture - vinegar, Worcestershire, red pepper flakes, brown sugar (to counter some of the tartness only if desired), dry mustard, garlic salt, and Cajun seasoning; pour 1/2 of the vinegar mixture over the meat; stir well. Cover and cook on low for 4 to 8 hours, stirring a few times if possible. Place remaining vinegar in the refrigerator.

Serve meat on buns, drizzled with the remaining vinegar sauce, and topped with store bought or homemade coleslaw, if desired. Add a side of baked beans.

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I love barbecue....my son does a rub and cooks pork shoulder on the grill for hours and hours, than adds his homemade sauce; it makes a meal to die for! I haven't tried doing this...So much time involved, and I'm basically lazy! lol It does sound wonderful!

This looks awaesome and is almost the same as my crockpot recipe except I've never used cloves--maybe next time and we learned the "coleslaw" addition from dear friends from south carolina and now that's the ONLY way I eat it!! Thanks fro reminding me to pull out this recipe! anne

Who cares if it's not true Carolina BBQ, and who cares if it's not smoked on a grill, as long as it's tasty right?

I'll add this to my to try pile since living in an apartment at the moment, I can't smoke a butt anyway. ;}

BTW....I checked out the link to the Italian beef sammiches, I've tried a variation on that recipe before, awesome stuff. My sister and I served them on chewy crusty hoagie rolls, with melted provolone, roasted garlic to schmear, and topped with roasted peppers. Try that combo. ;)

Best I can tell from my own research the Carolinas have at least 4 different kind of sauce depending on more than just the north or south. As I mention in the post above "Now, first off before any Carolina folks get on me... I am a Mississippian...I'd also never be so bold as to say that this recipe is genuine, authentic, Carolina barbecue pork - only that it is Carolina style or inspired, since it is a basic vinegar and mustard based sauce. Besides, from what I understand, y'all do it different even among yourselves depending on what part of the Carolinas you're from anyway!" You probably missed that. ;)

Mary, I have been looking for this recipe for years. I lived in Southern Virginia and was introduced to this style of Pulled Pork BBQ by my 2 roommates who were from North Carolina. When I tried to explain to my family here in Ohio how delicious NC BBQ was and it didn't have a tomato based sauce, they looked at me like I had 3 heads.

Now I can share this much loved and enjoyed Carolina BBQ with them.

AGAIN .... THANKS FOR THIS POSTING. I'm so very glad I saw it on AllsFreeSlowCookerRecipes website.

Where you live in NC makes a BIG difference in BBQ! I live in Goldsboro, where the famous "Wilbur's BBQ" (where multiple presidents have gone to enjoy local cuisine ;)) is located. Here, we eat BBQ much like your recipe! It's a little different in other areas, though. I'm shocked by how close your recipe is, but I would add a bit of Texas Pete, take away a teensy bit of Worcestershire and maybe add a little more vinegar (surprisingly, but that's how it is here.) However, this recipe is super close!

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